Turkey and Zucchini Meatballs

These turkey and zucchini meatballs are really juicy and soft. They're great in summer and taste good with almost anything.

Course Main Course

Cuisine Mediterranean

Diet Low Fat

Prep Time 20

Cook Time 20

Servings meatballs

Calories 86kcal

Author Adina

Preheat the oven to 400°F/ 200°C. Line the baking sheet with parchment paper.
Prepare zucchini: Grate them on the fine side of a box grater. Place them on a clean kitchen towel, gather the towel, and squeeze out the excess water. Place them into the bowl.
1 cup zucchini
Meatball mixture: Add ground turkey and all the other ingredients except for the oil. Mix well to combine.
1 lb ground turkey + ⅓ cup breadcrumbs + 1 small onion + 2 garlic cloves + 1 tablespoon dill + 1 tablespoon parsley + 1 egg + 1 ½ teaspoons whole grain mustard + 1 teaspoon sweet paprika + ¼ teaspoon red pepper flakes + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper
Form the meatballs using about ¼ cup of the mixture for each one. You will have about 12 quite large meatballs (Note 3).
Brown the meatballs: Heat the oil in the pan and brown the meatballs in batches. It should take about 2 minutes per side.
2 tablespoons vegetable oil
Cook the meatballs: Place the browned meatballs on the prepared baking sheet and bake them in the preheated oven for 7-8 minutes or until they are cooked through.
Check them with an instant-read thermometer – the internal temperature should be 165°F/ 74°C. You can also check by cutting one in the middle.

Ground meat: You can also make these meatballs with any other type of ground meat: chicken, pork, beef, or a mixture.
Herbs: You can use frozen dill and parsley, or other fresh herbs like oregano or thyme. If you don’t have fresh or frozen herbs, use 1 teaspoon of dried thyme or oregano instead. Dried dill and parsley are not so great, but you can use them if you want.
Meatball size: These are fairly large meatballs. You can make them smaller, but keep in mind they will cook faster, so check them a bit earlier.